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Viet Hai Restaurant

144 - 30 Springborough Boulevard SW Calgary AB T3H 0N9 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A couple of light covers were crackedReplace damaged light covers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grease accumulation on ventilation canopy
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Container of sanitizer solution had a concentration of 0 ppm. Ensure bleach sanitizer solution has a concentration of 100 ppm
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left on the counterStore cleaning cloths in sanitizer solution if cloths are to be reused.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Large pail of beef bone left uncovered in the walk-in freezerEnsure all foods are properly covered2. Pens placed with wooden sticks (sticks used for various food prep)Store pens in separate container to prevent contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of bean sprouts left out at room temperature. Internal temperature measured at 8CEnsure cold foods maintain a temperature of 4C or below
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit posted
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A couple of light covers were crackedReplace damaged light covers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grease accumulation on ventilation canopy
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Update March 27, 2025:- Bar glass dispenser was dispensing 50 ppm chlorine after multiple cycles. Update March 21, 2025:- Kitchen Mechanical dishwasher is repaired and dispensing chlorine sanitizer solution at correct levels.- Bar glass washer still needs repairs.Mechanical dishwasher in kitchen and bar glass cleaner both tested at 0ppm.- Contact a technician and get both dishwashers repaired.- Staff was instructed to prepare a sanitizing solution basin in the 2-compartment sink. Solution was tested at 100ppm. Run dishes in mechanical dishwasher, as soap is present, then soak in sanitizer solution for at least 2 minutes before air drying.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update March 27, 2025: This violation is still outstanding.Update March 21, 2025: **Outstanding Violation**- Light is work in progress and requires more work than just replacing the lightbulb.A light bulb at the ventilation canopy was not operational.Replace the light bulb.
  5. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Update March 21, 2025:- Kitchen Mechanical dishwasher is repaired and dispensing chlorine sanitizer solution at correct levels.- Bar glass washer still needs repairs.Mechanical dishwasher in kitchen and bar glass cleaner both tested at 0ppm.- Contact a technician and get both dishwashers repaired.- Staff was instructed to prepare a sanitizing solution basin in the 2-compartment sink. Solution was tested at 100ppm. Run dishes in mechanical dishwasher, as soap is present, then soak in sanitizer solution for at least 2 minutes before air drying.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding Violation**Updated March 21, 2025:- Light is work in progress and requires more work than just replacing the lightbulb.A light bulb at the ventilation canopy was not operational.Replace the light bulb.
  6. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:Food containers and boxes of food products were stored on 1.5 inches platforms.All food and food items must be maintained at a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets.**Repeat Violation**Food containers were stored on the floor of the dry storage room.- Store foods at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items stored on prep table in middle of kitchen next to clean dishes and prepared single use customer utensils.- Allocate a designated space for staff personal items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher in kitchen and bar glass cleaner both tested at 0ppm.- Contact a technician and get both dishwashers repaired.- Staff was instructed to prepare a sanitizing solution basin in the 2-compartment sink. Solution was tested at 100ppm. Run dishes in mechanical dishwasher, as soap is present, then soak in sanitizer solution for at least 2 minutes before air drying.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recurring violation:No pest control record was maintained.AHS pest control checklist was sent to the operator.Pest control is monitored by facility operators, but no recordkeeping is performed.- Operator will be sent a pest control checklist which is to be done at least once a month and kept onsite for recordkeeping.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **Reoccurring Violation**There was a gap at the bottom of the back exit door.Replace the weatherstripping to cover the gap and prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding Violation**A light bulb at the ventilation canopy was not operational.Replace the light bulb.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Accumulation of food debris and dirt under all stainless-steel tables in the kitchen.- Clean these areas and ensure regular cleaning is done.2) Written sanitation schedule is present but not utilized and lack focus on hard-to-reach areas in kitchen.- Begin using the cleaning schedule and ensure staff are cleaning hard-to-reach areas.
  7. Risk Management Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket at the food prep counter measure 0 ppm.Fresh sanitizer bucket was promptly prepared at 100 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were wet/used cleaning cloths were kept on the counter. The cleaning cloths were kept in the sanitizer bucket at 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:Food containers and boxes of food products were stored on 1.5 inches platforms.All food and food items must be maintained at a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets.**Repeat Violation**Food containers were stored on the floor of the dry storage room.- Store foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 3-pot hot holding unit measured 50°C.Foods were being reheated in the microwave.Ensure the hot holding unit is maintained at 60°C or above at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Spring rolls were kept in the deep fryer basket at 40°C.Ensure the spring rolls are kept hot at 60°C or above at all times.Re-heat the spring rolls in the deep fryer.Do not deep fry spring rolls in bulk if it cannot be under temperature control.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Shrimps were kept under cold running water to thaw at 9°C.The shrimps were kept in the walk-in cooler to continue thawing.2) Frozen foods such as pork and meats were kept in a bucket on the floor to thaw at -2°C.The frozen meats and pork were kept in the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bean sprout was kept in water at 10°C.The bean sprout was immediately kept in an ice bath.Ensure bean sprout when kept on the counter is measured at 4°C or less at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strip available.Obtain quat test strip to measure the sanitizer solution concentration.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recurring violation:No pest control record was maintained.AHS pest control checklist was sent to the operator.Pest control is monitored by facility operators, but no recordkeeping is performed.- Operator will be sent a pest control checklist which is to be done at least once a month and kept onsite for recordkeeping.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap at the bottom of the back exit door.Replace the weatherstripping to cover the gap and prevent pest entry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There were eight food handlers on site and no one had a food safety certificate.The food safety certificate that was available was for a food handler that was not on duty.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light bulb at the ventilation canopy was not operational.Replace the light bulb.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment and utensils were stored in an insanitary manner:1) Strainers along piping against wall of cook line.2) Tongs hung off the fire suppression piping.3) Pots and pans on the floor below cook line.Please store all equipment and utensils in a clean and sanitary manner. If anything is no longer used, remove from facility to clear space to facilitate better sanitation procedures and pest monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation:The inner part of the dry storage room was cluttered.Organize the dry storage room to facilitate cleaning.**Repeat violation**Inner part of dry storage still needs to be reorganized and ensure all containers are also off the ground at least 6 inches.The inner part of the dry storage room was not accessible.- Remove items that are not required to operate a food establishment. Organize the dry storage room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The ventilation canopy filters were accumulated with grease deposits and other residues.2) Beneath the ventilation canopy was accumulated with grease deposits and food debris.3) Underneath the dishwasher area, walls and hard to reach areas were dirty.4) The cotton demarcating the front service area and back kitchen was dirty.Deep clean the kitchen and hard to reach areas of the kitchen.Include the indicated areas on the cleaning schedule checklist.Cleaning needed in noted areas:1) Floors in walk-in coolers2) Below and behind cookline - grease and debris accumulation.Please clean these areas and ensure regular cleaning is done
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule checklist available.
  8. Monitoring Inspection

    18 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler did not change their gloves after washing the utensils prior to handling food.The food handler removed their gloves and washed their hands.Disposable gloves should only be used once
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:Food containers and boxes of food products were stored on 1.5 inches platforms.All food and food items must be maintained at a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets.**Repeat Violation**Food containers were stored on the floor of the dry storage room.- Store foods at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Rice scoops were kept in water at 22.9°C.The rice scoops were washed in the dishwasher and kept in an ice bath.2) Utensils and tongs were kept in water at 35°C.Utensils and tongs were washed in the dishawsher and kep in an ice bath at - 0.1°C.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the inserts were filled above the fill line.Foods were portioned and filled below the fill line.Ensure foods portioned in the inserts do not exceed the fill line.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened leftover hoisin sauce was kept underneath the counter and covered with saran wrap.The opened leftover sauce was discarded.Once a can is opened remove food from the can and store leftover in a food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls were kept in the cooler at the mechanical room at 6.5°C.Adjust or service the cooler to maintain 4°C or less.**Repeat violation**Tapioca pearls were measured at 56.5C and left at room temperature again. - Discussed with operator to either keep in cooler <4C or in a hot holding unit >60C. Could not find any information on the product packaging directly for storage instructions after cooking. - Operator moved tapioca into the cooler immediately.Tapioca pearls at room temperature measured 52.7C. - Provide and follow manufacturer's storage instructions after cooking. Alternatively, store tapioca pearls at a temperature less than 4C or above 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three containers of frozen meat chickens measured at -4°C, -3°C and 1°C respectively, were stored on the floor adjacent the walk-in freezer thawing.Thawing of foods must be done under refrigeration at 4°C, completely submerged in cold running water or by microwaving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Different portions of food were kept on the counter without no temperature control; bean sprout 8.7°C, shrimps 13.3°C, marinated beef 3.5, raw beef - 0.7°C, egg mixed with mayonnaise 21.1°C.Bean sprout was kept in the cooler.Shrimps was discarded.Marinated beef was kept in the cooler.Egg mixed with mayonnaise was discarded.Ensure cold foods are kept at 4°C or less and hot food are maintained at 60°C or above at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler at the mechanical room measured 6.5°C.Ensure the cooler is measured at 4°C or less at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strip available.Obtain quat test strip to measure the sanitizer solution concentration.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recurring violation:No pest control record was maintained.AHS pest control checklist was sent to the operator.Pest control is monitored by facility operators, but no recordkeeping is performed.- Operator will be sent a pest control checklist which is to be done at least once a month and kept onsite for recordkeeping.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap at the bottom of the back exit door.Replace the weatherstripping to cover the gap and prevent pest entry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There were eight food handlers on site and no one had a food safety certificate.The food safety certificate that was available was for a food handler that was not on duty.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light bulb at the ventilation canopy was not operational.Replace the light bulb.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment and utensils were stored in an insanitary manner:1) Strainers along piping against wall of cook line.2) Tongs hung off the fire suppression piping.3) Pots and pans on the floor below cook line.Please store all equipment and utensils in a clean and sanitary manner. If anything is no longer used, remove from facility to clear space to facilitate better sanitation procedures and pest monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation:The inner part of the dry storage room was cluttered.Organize the dry storage room to facilitate cleaning.**Repeat violation**Inner part of dry storage still needs to be reorganized and ensure all containers are also off the ground at least 6 inches.The inner part of the dry storage room was not accessible.- Remove items that are not required to operate a food establishment. Organize the dry storage room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The ventilation canopy filters were accumulated with grease deposits and other residues.2) Beneath the ventilation canopy was accumulated with grease deposits and food debris.3) Underneath the dishwasher area, walls and hard to reach areas were dirty.4) The cotton demarcating the front service area and back kitchen was dirty.Deep clean the kitchen and hard to reach areas of the kitchen.Include the indicated areas on the cleaning schedule checklist.Cleaning needed in noted areas:1) Floors in walk-in coolers2) Below and behind cookline - grease and debris accumulation.Please clean these areas and ensure regular cleaning is done
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule checklist available.